1. Asparagus Cress Soup
2. Laurie’s Rhubarb Loaf
3. Rhubarb Slush
4. Rhubarb Custard Pie
5. Laurie's Tanatlizing Strawberry Green Salad
6. Strawberry – Amaretto Preserves
7. Refreshing Summer Beverage
8. Easy Raspberry Mousse
9. Raspberry Sour Cream Pie
10. Gooseberry Custard Pie
11. Sour Cherry Muffins
12. Spiced Blueberry Jam
13. Blueberry Lemon Muffins
14. Black Currant and Apple Pie
15. Savoury Corn Casserole
16. Elderberry Pie
17. Joan’s Curried Butternut Squash Soup
18. Maple Baked Acorn Squash
19. Pumpkin – Orange Muffins
20. Sour Cream Pumpkin Pie 

Light green, smooth and flavourful, this easy soup is the perfect start to a springtime dinner. 

1 ½ lb Ontario Asparagus spears, cut into 1-inch pieces
¼ cup butter
¾ cup Chopped green onions
3 tbsp All purpose flour
2 ½ cups Chicken broth
½ Bunch watercress, large stem removed ½
1 ½ cups Half and half cream or milk
 Salt and white pepper 
Pinch Cayenne pepper Pinch
¼ cup Sour cream or crème fraiche (optional)

In large saucepan, over low heat, sauté green onions in butter 3 to 4 minutes or until soft but not brown.  Add flour and cook 2 minutes, stirring.  Gradually stir in chicken broth; increase heat to medium – high and bring to boil, stirring constantly.  Add asparagus and watercress, cover and simmer about 5 minutes or until tender.  Remove 4 or 8 asparagus tips for garnish and puree remainder of soup in batches in blender or food processor. 

Return puree to saucepan and whisk in cream.  Reheat over low heat about 5 minutes or until heated through.  Season with salt and white pepper to taste.  Add cayenne pepper.  If too thick, thin with additional cream or milk. 

Serve in heated bowls. Garnish with 1 tbsp sour cream and an asparagus spear if desired. Makes 4 servings. 

Preparation Time:  10 minutes
Cooking Time:        16 minutes

1 ½ cups Brown sugar
2/3 cup Cooking oil
1 egg
1 cup Sour milk (add 2 tbsp vinegar to 1 cup milk)
1 tsp Baking soda
1 tsp vanilla
2 ½ cups All purpose flour
1 ½ cups rhubarb
½ cups walnuts

Stir in Order
Pour mixture into 2 greased loaf pans
4 X 8 ½ inch pans
Bake at 325 degrees for 50 – 60 minutes
Top with ½ cup sugar and 1 tbsp butter (optional)

3 cups Chopped fresh or frozen rhubarb
1 cup water
1/3 cup Sugar
1 cup Apple juice
1 can (6 ounces) Frozen pink lemonade concentrate, thawed
1 bottle (2 litres) Lemon lime soda

In a saucepan, combine rhubarb, water and sugar; bring to a boil.  Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender.  Cool for about 30 minutes.  In a food processor or blender, puree mixture, half at a time.  Stir in apple juice and lemonade.  Pour into a freezer container; cover and freeze until firm.  Let stand at room temperature for 45 minutes before serving.  For individual servings, scoop 1/3 cup into a glass and fill with soda.  To serve a group, place all of mixture in a large pitcher or punch bowl; add soda and stir.  Serve immediately.

Yield:  about 10 servings.  For extra zing gin or vodka can be added.

4 cups rhubarb, ½ inch pieces
2 eggs, beaten
1 tbsp milk
1/3 cup flour
1 ½ cups sugar
1 tbsp butter

Preheat over to 425 degrees.
Fill pastry with rhubarb pieces.
Mix eggs, milk, flour and sugar together.
Pour over rhubarb.
Dot with butter
Cover the top crust and make 3 – 4 slits, for steam to escape.
Bake 40 minutes.

1 head of Romaine lettuce
1 quart fresh strawberries
1 Bermuda onion, sliced

Poppyseed Dressing

½ cup mayonnaise
2 tbsp vinegar
1/3 cup sugar
¼  cup milk (whole or 2 %)
2 tbsp poppyseeds

Place ingredients in jar, cover and shake until well blended.  Dressing keeps for several days in refrigerator.

(Microwave method)

5 ½ cups whole strawberries
4 cups sugar
¼ cup lemon juice
1 pouch CERTO liquid fruit pectin
2/3 cup Amaretto Liqueur

First, prepare the fruit.  Measure whole berries (firmly packed without crushing) into non-metal 4 quart bowl.  Add sugar and lemon juice; mix well and let stand for 10 minutes.

Then make the preserves.  Microwave fruit mixture on FULL power for approximately 12 minutes; stirring twice, or until mixture comes to a full rolling boil and boils for 1 minute.  Remove from oven and at once stir in liquid fruit pectin and liqueur.  Skim off foam with metal spoon.  Then stir and skim for 10 minutes to cool slightly to prevent floating fruit.  Pour quickly into sterilized jars, being careful to distribute fruit evenly amongst the jars.  Cover at once with new snap lids or 1/8 inch hot paraffin.

Berry-delicious Float

1 quart milk
2 cups fresh strawberries, raspberries or blueberries
6 tbsp Ontario honey
2 cups vanilla ice cream
½ tsp almond extract

Combine all ingredients in a blender or mixing bowl.  Beat or blend until smooth.  Pour into tall glasses and garnish with scoops of ice cream.  Makes 6 – 8 servings.

2 pints strawberries
1 ½ cups sugar
3 cups water
1 ½ cups lemon juice

Puree strawberries.  Combine sugar and water.  Heat until sugar dissolves.  Mix with puree and lemon juice.  Serve chilled. 
(Try Raspberries or Blueberries for a different flavour.)

¼ cup cold water
2 envelopes unflavoured gelatin
1 cup boiling water
2/3 cup granulated sugar
1 cup whipped cream
1 10 oz pkg frozen unsweetened raspberries
¼ cup lemon juice 
grated rind of one lemon

Pour water into a 4 cup (1000 ml) measure.  Sprinkle gelatin over water.  Add boiling water; stir until gelatin dissolves.  Add sugar; stir until dissolved.  Add frozen raspberries, lemon juice and rind; stir.  Transfer mixture to blender; blend 1 minute.  Return to measuring cup and refrigerate.  (This size measuring cup is used so mixture won’t exceed 4 cups (1000 ml)).  When mixture is partially set, pour into a bowl and fold in whipped cream.  Spoon mixture into a mold rinsed with cold water.  Refrigerate until set.  (it will only take a few minutes because the raspberries are so cold).  At serving time, dip mold in warm, not hot water, and turn out on plate. 

Note:  Strawberries or Blueberries may be used.  A little more lemon juice is required for these berries (1/3 cup).  The key to success is a 4 cup (1000 ml) measure.  As long as the mixture fits in the measuring cup before the cream is added it will set.  Makes 6 to 8 servings.

9 inch unbaked pie shell
4 cups raspberries
1 ½ cups sugar
1 cup flour
¼ tsp salt
1 cup sour cream
2 tbsp sugar 

Heat oven to 450 degrees. 
Place berries in pie shell.  Sift together sugar, flour, salt and fold into sour cream.  Pour over berries.  Sprinkle top with sugar.  Bake at 450 degrees for 10 minutes; then 350 degrees for 30 minutes or until lightly browned.  Serves 6 (frozen raspberries should be drained).

Remember to remove blossom ends from fresh gooseberries. 

Pastry for 9 inch pie crust
3 cups gooseberries, fresh or frozen and thawed
¼ cup sweet Muscat wine or 2 tbsp raspberry vinegarmixed with 2 tbsp water
1/3 cup + ½ cup granulated sugar
1 egg white, lightly beaten
3 eggs
2 egg yolks 
2 cups homogenized milk
1 cup whipping cream, whipped

Preheat oven to 325 degrees F.  Line pie plate with pastry; refrigerate
Reserve ¼ cup berries for garnish.  Puree remainder in food processor. 
Place puree in heavy-bottomed pan over low heat until very soft.  Cooking time will vary depending upon the ripeness of the berry; from 10-25 minutes. 
Stir in wine or vinegar – water mixture and 1/3 cup sugar. 
Then return to food processor, puree until smooth.  Refrigerate.
Prick pastry bottom in several places with fork and cover with parchment paper.  Pour 1 cup pie weights or dried beans over paper.  Bake on middle rack of oven 20 minutes.  Remove parchment and weights.  Brush pastry with egg white; bake 1 minute. 
In large bowl, whisk together eggs, yolks and ½ cup sugar. 
In heavy-bottomed saucepan over medium – low heat, heat milk until small bubbles form at edges.  Slowly whisk small batches of hot milk into egg mixture. 
Pour custard into hot pie shell.  Bake on middle rack 30 to 35 minutes or until custard is set at edges but loose in centre.  If edges brown too quickly, shield with foil. 
Cool on rack 1 hour, then refrigerate until fully set, about 3 hours. 
To serve, gently spread gooseberry puree over custard.  Garnish with whipped cream and fresh berries. 
Makes 9 inch pie.

1 ½ cups pitted sour cherries
2 ½ cups all purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1 tbsp baking powder
1 tsp salt
1 cup milk 
½ cup canola oil
1 small egg

Preheat oven to 375 degrees F.  Line 12 cup muffin tray with medium paper baking cups.
Drain cherries in strainer over bowl, reserving cherries, discarding liquid.
In large bowl, gently mix cherries, flour, two sugars, baking powder and salt. 
In separate bowl or measuring cup, whisk together milk, oil and egg.  Add to cherry mixture, gently folding until just combined. 
Pour heaping ¼ cups batter into each prepared baking cup. 
Bake 23 to 25 minutes until toothpick inserted in centres come out clean. 
Makes 12 muffins.

3 pints Blueberries
1 lemon
1 box Certo Crystals
5 cups sugar
¼ tsp cinnamon
¼ tsp cloves
¼ tsp all spice 

Follow the directions for Blueberry Jam on the recipe insert in the Certo Crystals box.  Makes 7 cups of a tasty winter treat.

2 cups flour
½ cup sugar
1 tbsp baking powder
½ tsp salt
Rind of 1 lemon
1 egg
1 cup milk 
½ cup melted butter
1 cup fresh or frozen blueberries

Mix flour, sugar, baking powder, salt and lemon rind in large bowl.  Beat egg in medium sized bowl; add milk and butter.  Add  egg mixture to dry ingredients.  Stir until just mixed (batter will be lumpy).  Stir in blueberries.  Fill muffin pans 2/3 full and bake at 425 degrees F for 20 minutes.

Topping:

½ cup melted butter
1 tbsp lemon juice
½ cup white sugar

Combine butter and lemon juice.  Dip slightly cooled muffins in lemon mixture and then in sugar.

Blackcurrants are extremely rich and suited to pairing with apples.  The result is a strong but balanced flavour. 

Pastry for 9 inch double pie crust
3 cups diced granny smith or other baking apples(3 apples depending on their size)
2 cups blackcurrants, fresh or frozen and thawed
1 cup + 1 tsp granulated sugar
3 tbsp quick cooking tapioca
1 tbsp lemon juice or black currant wine
1/8 tsp salt 
2 tbsp butter, cut into small pieces
1 egg white, beaten

Preheat oven to 425 degrees F.  Line 9 inch pie plate with pastry.  Refrigerate. 
In large bowl, combine apples, blackcurrants, 1 cup sugar, tapioca, lemon juice or blackcurrant wine and salt.  Let stand 15 minutes.  Pour into crust.  Dot butter over filling. 
Brush egg white on rim of pastry.  Cover with top crust, then crimp or flute edges. 
Cut steam vents in top.  Brush top with egg white and sprinkle with 1 tsp sugar. 
Bake on middle rack of oven 20 minutes.  Place baking sheet under pie.  Reduce heat to 350 degrees F and bake 30 minutes or until pastry is golden and filling is bubbly.  If edges brown too quickly, shield with foil. 
Remove foil.  Cool on rack. 
Makes 9 inch pie.

1 large onion, chopped
2 medium green peppers, chopped
½ cup butter or margarine
¼ cup all purpose flour
2 cups frozen or canned corn
2 cups cooked long grain rice
1 can (14 ½ oz) diced tomatoes with liquid
4 hard-cooked eggs, chopped
2 ½ cups (10 oz) shredded sharp cheddar cheese,divided
2 tbsp Worcestershire sauce
2 to 3 tsp hot pepper sauce
2 tsp salt
1 tsp pepper

In a large skillet, sauté onion and peppers in butter until tender.  Stir in flour.  Remove from heat; add remaining ingredients except for ½ cup cheese.   Pour into a greased 
2 ½ quart baking dish.  Bake, uncovered, at 350 degrees F for 45 minutes.  Top with remaining cheese; let stand 5 minutes. 
Yield:  10 – 12 servings.

Elderberries have a floury, almost bitter herbal taste on their own but take on a lovely character when sweetened. They cost approximately $3.50/lb when bought frozen (pick-your-own are less expensive). 

Pastry for 9 inch double pie crust
4 cups elderberries, fresh or frozen and thawed
3 tbsp quick cooking tapioca
½ cup + 1 tsp granulated sugar
1 tbsp butter, cut into small pieces
1 egg white, lightly beaten

Preheat oven to 450 degrees F.  Line 9 inch pie plate with dough; place in refrigerator.  . 
In medium bowl, combine berries, tapioca and ½ cup sugar; let sit 10 minutes.  Pour into pie crust.  Dot butter evenly over top.
Brush egg white over lip of bottom pastry. Place pastry on top, crimping edges together.  With knife, cut steam vents into top.  Brush lid with egg.  Sprinkle with 1 tsp sugar. 
 Bake pie on middle rack of oven 20 minutes.  Place baking sheet under pie.  Reduce heat to 375 degrees F and bake for an additional 30 minutes or until pastry is golden and filling is bubbly.  If edges brown too quickly, shield with foil. 
Remove foil.  Cool on rack. 
Makes 9 inch pie.

1 small butternut squash, peeled and diced
2 tbsp butter
1 large onion, chopped
1 tbsp flour
2 cups chicken stock (I sometimes use Knorr powder)
1 apple or pear, peeled and diced (I sometimes useone of each of I am making a double batch)
1 tsp curry powder
¼ tsp ground coriander/cilantro (or fresh choppedequivalent)
¾ cup milk
Plain yogurt

In large saucepan, melt butter.  Add onion, cooking until softened.  Stir in flour; gradually stir in stock.  Add squash, apple, curry and coriander.  Bring to a boil.  Reduce heat, cover and simmer until squash and apple are tender.  Transfer to food processor or blender and process until smooth.  Return to saucepan, stir in milk and cook over medium heal till heated through.  Do not boil.  Season with salt and pepper.  Serve with dollop of plain yogurt if desired.  Enjoy!

2 acorn squash (1 ½ lbs each)
½ cup maple syrup
4 tbsp brown sugar
2 tbsp butter
¼ cup chopped pecans
Dash salt

Cut each squash crosswise in half.  Scoop out seeds and strings.  Place squash halves (cavity side up) in large baking pan.  Put ¼ of ingredients into each cavity.  Bake in preheated 350 degree F oven 35 – 40 minutes till squash is tender.

2 cups all purpose flour
1/3 cup packed brown sugar
1 ½ tsp baking powder
1 tsp baking soda
½ tsp each salt, cinnamon, ginger and nutmeg
1 cup raisins (optional)
1 egg
1 ¾ cups cooked pumpkin puree
1/3 cup vegetable oil
2 tbsp grated orange rind
½ cup orange juice

In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  In separate bowl, beat egg; blend in pumpkin, oil, orange rind and juice.  Pour all at once over dry ingredients; stir just enough to blend.  Spoon into large greased or paperlined muffin cups, filling to tops.  Bake in 375 degree F oven for about 25 minutes or until golden and tops are firm to the touch.  Let stand for 5 minutes before removing from pans to cool on racks.  Makes 12 muffins.

Crowned with generous dollop of whipped cream, this rich and spicy pumpkin pie is the perfect ending to any meal.

2 cups cooked or canned pumpkin
3 eggs, separated
1 cup granulated sugar
1 cup sour cream
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp cloves
¼ tsp salt
1 unbaked pie shell

In large bowl, beat together pumpkin, egg yolks, sugar, sour cream and seasonings until well blended.  Beat egg whites to soft peaks; fold into pumpkin mixture. 
Pour pumpkin mixture into pie shell.  Bake in 450 degrees F oven for 10 minutes then reduce heat to 350 degrees F and bake for 1 hour or until filling is set.  Let cool to room temperature and refrigerate until serving.